I just made two loaves of my regular Sandwich Bread recipe using this method. My recipe is similar to the one that is used as an example in this Blog, with the main difference being mine contains twice the butter. I adjusted the hydration level to 75%. and included the liquid contributed by the butter, and the fact that milk is only 87% water. Wow, what a difference it makes. The bread is super soft and moist, without falling apart. The flavor is just a good as before, if not better. Since my recipe always makes two loaves I would usually freeze one to keep it fresh until we could get to it. It will be interesting to see how well these keep. My hope is that I can just wrap the extra loaf in plastic and call it good.
Thanks for the in-depth explanation of how to calculate the hydration levels. As a chemist I appreciate the science behind the baking. My next project is to adapt some of my roll recipes using this technique.

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